Spiced Quinces And Earl Grey Sorbet Recipes

QUINCE SORBET

Steps:

• Peel and quarter quince, then core. Simmer quince, sugar, and water in a 6-quart pot, uncovered, until very tender, about 1 hour.
• Blend mixture in batches in a blender (use caution when blending hot liquids), then force through a large fine-mesh sieve into a bowl. Cool to room temperature, about 2 hours. Whisk in poire William.
• Freeze mixture in 2 batches in ice cream maker. Transfer to an airtight container and put in freezer to harden.

SPICED QUINCE AND ROSEWATER SYRUP

Steps:

• Cut the quinces into quarters. Put all ingredients into a saucepan with enough water to cover quinces. Simmer covered for 4 hours, or until the colour is a deep reddish pink. Remove quinces and spices, and boil with the lid off until the liquid is reduced to a syrup and can coat the back of a spoon.
• Store in the fridge.

SPICED QUINCES WITH A MASCARPONE CREAM

Steps:

• Bring the first 8 ingredients to a boil, then reduce to a low simmer.
• I drop the peeled, cored quince wedges straight into the syrup.
• Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
• Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
• To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.

SPICED QUINCES AND EARL GREY SORBET

Steps:

• For the Quinces:.
• Cut the quinces into quarters, remove cores, and cut each quarter into 3 wedges.
• In a saucepan, heat half of the wine on medium heat; chill remaining wine for use in the sorbet. Add the quinces, lemon juice and zest, rosemary, honey and 1 tea bag to the saucepan with the wine.
• Poach quinces for 15-20 minutes, until just barely cooked. Discard the tea bag and transfer the quinces to a serving dish.
• Return the pan to the heat and reduce the liquid to about 6 tablespoons. Pour it over the quinces and refrigerate overnight.
• For the Sorbet:.
• Heat the water in saucepan with the sugar and 2 tea bags. Bring just to a boil, stirring to dissolve sugar. Discard the tea bags. (Or, if you want a stronger flavor, let them steep for about 5 minutes.) Let syrup cool, then refrigerate for at least 2 hours, until completely chilled.
• Pour the syrup, lime juice and part of the zest, and the remaining white wine into a rigid freezerproof container. Cover and freeze for 3 hours, stirring at the end of each hour. On the final stirring, lightly beat the egg white and stir into the sorbet. Refreeze for at least 3 hours. Refrigerate for 30 minutes before serving to soften. Decorate with lime zest and serve with quinces.